Preparation: 30 minutes, Bake: 70 minutes, Makes 12 servings

Ingredients:
1/4 cup line dry bread crumbs
2 15-oz. cartons ricotta cheese
3/4 cup sugar
1/4 cup milk
2 Tbsp. all-purpose flour
4 egg yolks
1/4 cup golden raisins
2 Tbsp. diced candied orange or lemon peel
1 tsp. Finely shredded lemon peel
4 egg whites

Method:
Preheat oven to 350°F.

Butter bottom aiid side of 8-inch springform pan. Sprinkle crumbs over side to coat; shake remaining crumbs over bottom.

In large bowl, combine ricotta cheese, sugar, milk, and flour. Beat with electric mixer until smooth. Add egg yolks all at once; beat on low speed just until combined.

Stir in raisins, candied orange peel, and shredded lemon peel. Wash beaters. In another large bowl, beat. egg whites until stiff peaks fòrm. Fold beaten whites into ricotta mixture. Spoon into prepared pan

Place pan in shallow baking pan. Bake about 70 miuìutes or until center appears nearly set when gently shaken. Cool on wire rack for 15 mimites.

Loosen cheesecake; cool for 30 minutes. Remove side of pan cool. Cover and chill fòr 4 to 24 hours.

Notes and Tips:
Slicing cheesecake doesn’t need to be a challenge. Just dip the knife into warm water belore each cut. Or use unflavored dental Floss and a back-and-Forth sawing motion to create even, smooth pieces. Dental floss works especially well to cut soft cheesecakes and extra-thin slices.

Classic Ricotta Cheesecake Recipe